Zucchini Pesto Sauce
Ingredients
- 1 medium zucchini
- 1 clove garlic
- 100g vegan parmesan or 40g nutritional yeast and 60g almonds
- 30g sunflower seeds
- 30g pumpkin seeds
- 40g nutritional yeast
- A large pinch of salt
- Olive oil to desired texture
- 20g basil
Preparation
Blend all ingredients together until smooth, adding olive oil gradually to achieve the desired consistency.
Tips
The pesto can be frozen for later use.
Serve with pasta or in a salad.
